Description
Soft, chewy autumn cookies deeply spiced with cinnamon and nutmeg, topped with a rich, buttery real maple frosting and toasted pecans.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (120g) pecans, chopped and toasted
- ½ cup (113g) unsalted butter, softened (for frosting)
- 2 cups (250g) powdered sugar, sifted
- 3–4 tablespoons real maple syrup
- ¼ teaspoon salt (for frosting)
- 1–2 tablespoons heavy cream (optional, for consistency)
- Extra toasted pecans for garnish
Instructions
- Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients on low speed until just combined. Do not overmix.
- Fold in the cooled, toasted pecans by hand.
- Cover and refrigerate dough for at least 30 minutes (optional but recommended).
- Line baking sheets with parchment paper. Scoop tablespoon-sized dough balls, placing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden but centers look soft. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat softened butter until creamy. Add powdered sugar, maple syrup, and salt. Beat on low until combined, then high for 2 minutes until fluffy. Add cream if needed for consistency.
- Spread frosting on cooled cookies and garnish with extra toasted pecans.
Notes
Toast pecans for better flavor. Chill dough to prevent spreading. Use real maple syrup, not artificial flavoring. Store in an airtight container at room temperature for up to 3 days. Frosted cookies do not freeze well.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: autumn cookies, maple frosting, pecan cookies, fall baking, cozy treats, maple syrup cookies, soft chewy cookies